ServSafe Personal Hygiene Flashcards
Master personal hygiene standards for the ServSafe Food Manager Certification exam. These 20 flashcards cover handwashing procedures, illness policies, proper attire, and contamination prevention to help food service managers protect customers and pass the exam.
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Preview Questions
Question 1
What is the minimum total time required to properly wash hands according to ServSafe guidelines?
Answer
At least 20 seconds total: 10–15 seconds of vigorous scrubbing with soap, plus time to wet hands, rinse, and dry.
Question 2
At what water temperature should employees wash their hands in a handwashing sink?
Answer
Water should be at least 100°F (38°C) — comfortably warm to encourage thorough handwashing.
Question 3
After which specific activity must a food handler wash hands TWICE consecutively?
Answer
After handling raw meat, poultry, or seafood — hands should be washed once after handling and again before touching ready-to-eat food.
Question 4
Can hand sanitizer replace handwashing when a food handler's hands are visibly soiled?
Answer
No. Hand sanitizer cannot replace handwashing when hands are visibly dirty or contaminated; proper handwashing with soap and water must be performed first.
Question 5
Which type of sink must food handlers use when washing their hands?
Answer
A designated handwashing sink — food handlers must never wash hands in prep sinks, utility sinks, or dishwashing sinks.
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